Perfumer & Flavorist February 2014 Issue Now Live

Feb 3rd, 2014

Nicole Urbanowicz

Perfumer & Flavorist's February issue explores changing dynamics affecting fragrances for the personal care segment (Page 42), in addition to flavor ingredients, including tea extracts and furfuryl alcohol (Page 48), Peru balsam oil (Page 36) and more.

Access to a vast portfolio of botanical oils, absolutes and extracts, as well as technical advancements and formulation expertise, are crucial tools for new product development.

How the Food Industry Can Branch Out with Botanicals

Explore the diverse flavor notes of lesser-known oils, absolutes and extracts that can elevate new concepts in a broad range of categories.

Biotechnological processes are often more efficient than classical chemical production and require less raw materials and energy. Usually they are based on renewable raw material and exhibit a beneficial carbon footprint. The first steps in process development for new substances take place in the fermentation laboratory in Ludwigshafen.

The Future of Biotechnology in Flavor & Fragrance Aroma Ingredients

Isobionics discusses the future of biotechnology, sustainability and its role at BASF.

LUZI Discusses Family Legacy & The Next Generation

LUZI Discusses Family Legacy & The Next Generation

Discover LUZI company strides, corporate updates and partnership goals.

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

Consumers are increasingly interested in bitter flavor profiles, such as aperitifs, Negroni cocktails and herbaceous gins.

RTD Coffees, Sports Drinks and Cocktails Flavor Formulation Insight

How flavorists can help beverage brands take consumers on a journey and tantalize their taste buds.

Euromonitor consultant, Carmen Silva, states that fragrance houses, brands and retailers will more greatly leverage AI, AR and VR to drive engagement and immersion with fragrances.

Investigating Fragrance Marketing And Purchasing Trends

Hear market projections from an industry researcher on purchasing, consumer trends, technology influences and more.

Drink in the latest innovation in flavor at the return of Flavorcon in Cincinnati.

Gearing Up for Flavorcon 2022

Take a look at what’s on the menu for the two-day event.

Sarah McCartney takes us through the nuances of utilizing attar mitti in fragrance formulations.

How to Amplify the Power of Attar Mitti in Fine Fragrance and Aromatherapy

Discover the versatility of attar mitti from M.L. Ramnarain Perfumers in Kannauj, India.

With so many reasons to enjoy desserts and sweets, it’s more important than ever for brands to elevate their offerings.

Why Are Consumers Seeking Out Better-For-You Treats?

Rising to the flavorful occasion to create for mindful indulgence and emotional wellness.

Perfumer Ana Gómez shares her personal and professional insights on the versatility and beauty of hedione.

Iberchem Perfumer Shares Usage and Versatility of Hedione in Fragrances

Hedione is an ester present in jasmine absolute.